Two-star restaurants
Chapter One by Mickael Viljanen
18-19 Parnell Square North, Dublin 1
The Michelin Guide says: “Mickael Viljanen’s basement restaurant is a stylish, elegant spot decorated with eye-catching art. Superb service complements cooking that focuses on prime luxury ingredients – like Donegal lobster or Limousin sweetbreads – and sees classic French techniques combined with subtle modern touches. Mickael’s creativity and personality shine through in perfectly balanced, immaculately executed dishes with sublime natural flavours and beautiful presentation. The Irish Coffee is made in the diningroom and is, like everything else, an experience to remember.” chapteronerestaurant.com
Dede
Customs House, Baltimore, Co Cork
The Michelin Guide says: “Chef Ahmet Dede’s warm, inviting restaurant in this West Cork coastal village is a masterful marriage between his Irish surroundings and his Turkish heritage. Superb local produce is the bedrock of the cooking, enhanced by skilful, judicious spicing which delivers multiple layers of authentic Turkish flavours while never overpowering the core ingredients – as with a refined take on street food ‘îçli köfte’. The charismatic Ahmet and his mostly Turkish brigade deliver their dishes with pride, while co-owner Maria runs the service with a friendly charm.” customshousebaltimore.com
Liath
Blackrock Market, 19a Main Street, Blackrock, Co Dublin
The Michelin Guide says: “There’s a slightly magical feel to this stylish, cosy restaurant. With just a handful of tables, it makes for a personal dining experience, with Damien Grey and his small team offering a genuinely warm welcome and explaining the dishes personally. The surprise tasting menu showcases bold, original dishes centred around the five tastes – salty, savoury, sweet, bitter and sour – which come together in perfect harmony. First-class ingredients are present throughout, treated with precision and strong modern technique by the chefs. Excellent wine pairings further enhance the experience.” liathrestaurant.com
Restaurant Patrick Guilbaud
21 Upper Merrion Street, Dublin 2
The Michelin Guide says: “This iconic restaurant has been thriving since 1981, thanks to both the eponymous chef and the exceptional team he has around him. It sits hidden away within a Georgian town house and oozes sumptuousness and sophistication thanks to features such as a gilt barrel ceiling and handcrafted marquetry. The accomplished cooking isn’t to be upstaged, however: it is French at heart yet has a restrained modernity and showcases some bold yet superbly balanced flavours. The Irish ingredients are certainly luxurious and the baba flambé with your choice of rum provides an inviting, classical way to finish.” restaurantpatrickguilbaud.ie
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Terre
Manor House, Castlemartyr Resort, Castlemartyr, Co Cork
The Michelin Guide says: “In the Manor House of this breathtaking resort, you’ll be warmly welcomed by the kitchen team before enjoying a procession of original and elaborate snacks which more than hint at the quality of the surprise menu in store. The striking and sophisticated dishes showcase the best of the local larder alongside more international flavours which highlight the chef’s time and travels in Asia; the sauces are superlative. Dishes are often finished off at your table in the elegant diningroom. This is an experience to remember.” terre.ie
One-star restaurants
New Ballyfin Demesne
Mountrath, Co Laois
The Michelin Guide says: “It takes some doing for a restaurant to stand out when it’s in a hotel as beautiful as this. Ballyfin Demesne is a spectacular, lovingly restored Regency-era manor house that screams luxury at every turn. The opulence continues into the diningroom, where the chefs serve fittingly impressive dishes. Broths, purées and sauces are a real highlight and underline the technical skill of the kitchen team, be it a rich, glossy reduction or a roasted onion consommé with bags of flavour. Charming and attentive service completes the rather special picture.” ballyfin.com
New Lignum
Slatefort House, Bullaun, Loughrea, Co Galway
The Michelin Guide says: “Lignum is Latin for ‘wood’ and, as such, it’s the ancient method of cooking over an open flame which takes centre stage at this immensely likeable restaurant. It’s housed in a modern barn conversion which has a distinctly Scandic vibe, from the large windows and minimalist furnishings to the roaring fire and throws on the chairs. The wood-fired cooking lends a delicious smoky dimension to the creative dishes, which – informed by the chef’s heritage – blend ingredients from Ireland (such as sweet lobster tail) and Italy (Amalfi lemon). It all comes in the form of a surprise tasting menu.” lignum.ie
New Morrison Room at Carton House
Maynooth, Co Kildare
The Michelin Guide says: “We all need a little luxury in our lives and this beautiful restaurant in the heart of the impressive Carton House mansion ticks all the boxes. The breathtaking room features a high curved ceiling, Greek Corinthian columns, ornate plaster cornicing and sweeping banquettes, while the menu matches it for opulence with an abundance of first-rate produce, be it Union Hall crab or Achill lamb. The cooking is rooted in the chefs’ strong classical technique, but some wildcard flavour combinations work wonders thanks to their fine judgment.” cartonhouse.com
D’Olier Street
D’Olier Chambers, D’Olier Street, Dublin
The Michelin Guide says: “The high ceilings and original plasterwork of this restored landmark building contribute to the appeal of the contemporary restaurant within. The well-travelled, Australian-born chef prepares a surprise menu and, while there are multiple global techniques and influences at play, the focus of the dishes remains firmly on the top-notch main ingredients. There are seats at the counter for those wanting to see how the beautifully composed dishes are created, and the wine pairings are a great way to go.” dolierstreetrestaurant.com
The Bishop’s Buttery
Cashel Palace Hotel, Main Street, Cashel, Co Tipperary
The Michelin Guide says: “A vaulted ceiling and flagstone floors combine with sumptuous, colourful furnishings at this striking restaurant that provides a fair amount of both character and luxury. It helps, of course, that it’s located in the cellars of Cashel Palace, a magnificent Palladian manor house which was once home to the Archbishops of Cashel. Desserts are a highlight among cooking that keeps a focus on each central ingredient, which is then skilfully enhanced with complementary flavours. Service comes from an impeccable team, who work with the utmost pride.” cashelpalacehotel.ie
Homestead Cottage
Luogh North, Doolin, Co Clare
Michelin Guide says: “A charming 200-year-old cottage houses this rural restaurant that counts the Atlantic Ocean as its neighbour. The lovely terrace allows you to enjoy a spectacular sunset over drinks, before moving inside to the characterful interior with stone floors, cookery books and rustic wooden tables. Wonderful Irish produce – such as superbly fresh, beautifully roasted Aran monkfish – is used in equally impressive dishes that are clean and modern, with no unnecessary frills.” homesteadcottagedoolin.com
Aniar
53 Lower Dominick Street, Galway
The Michelin Guide says: “Aniar means ‘from the west’ and indeed the local area is a key inspiration for both the ‘back-to-nature’ cooking and the chic, moody décor here. The micro-seasonal menus are finalised based on the day’s locally sourced produce, which is showcased in pure, delicate and well-balanced dishes such as exceptional raw beef dressed with top-notch nasturtium oil. The cooking cleverly blends traditional and modern techniques, while contrasts in texture, temperature and acidity are also a feature. Many courses are served by the chefs themselves, some with accompanying poems.” aniarrestaurant.ie
Bastible
111 South Circular Road, Dublin 8
The Michelin Guide says: “This vibrant little restaurant with a lively spirit boasts an open kitchen, from which you’ll find the chefs engaging with guests and delivering some of the dishes themselves. The modern set menu features top class Irish produce at the height of season and each main ingredient is given the space to shine. Dishes are stripped-back, flavours are bold and servings are generous: this is cooking that comes from the heart. Start with an aperitif while you enjoy the delicate snacks.” bastible.com
Bastion
Main Street, Kinsale, Co Cork
The Michelin Guide says: “Set in the very centre of town, Bastion is a contemporary restaurant owned and run by a talented couple: Paul McDonald cooks, while his wife Helen looks after the service. A large bar splits the room in two and twinkling candles add a welcoming touch. Paul is Scottish born but his cooking has a strong Irish base. Natural flavours are kept to the fore and local seafood is a highlight. The skilfully prepared, exacting dishes take on a modern style and often exhibit a playful, innovative element, while at the same time showing depth in their flavours and textures.” bastionkinsale.com
Campagne
5 The Arches, Gashouse Lane, Kilkenny
The Michelin Guide says: “This long-standing restaurant is owned and run by experienced chef Garrett Byrne – who really knows his craft – along with his partner, Brid Hannon, who provides relaxed, friendly service. The modern interior is sleek, with curved banquettes, spot-lit dark wood tables and striking local artwork hanging on the walls. Top quality Irish ingredients are showcased in richly flavoured, classic dishes: you won’t find foams or smears on your plate here – just confidently cooked, skilfully balanced dishes, with exemplary plating, saucing and seasoning.” campagne.ie
Restaurant Chestnut
Staball Hill, Ballydehob, Co Cork
The Michelin Guide says: “There’s a laid-back feel to this sweet, intimate restaurant where the shelves are laden with wine, mead and all manner of jars full of produce marinating, curing or fermenting. Skeaghanore duck is among the County Cork produce championed on the constantly evolving tasting menu, where skilfully prepared dishes show a great understanding of textures and tastes, and are pleasingly understated in their pure, natural flavours. Smaller growers are present in the wine pairings, while they make their own juices and cordials for the non-alcoholic option.” restaurantchestnutwestcork.ie
Glover’s Alley
127-128 St Stephen’s Green, Dublin 2
The Michelin Guide says: “Set in a prime spot on the second floor of The Fitzwilliam Hotel, overlooking St Stephen’s Green, is this chic, elegant restaurant with subtle 1930s overtones. Pink and green hues and pretty flower arrangements bring a certain softness to the surroundings; in contrast, Andy McFadden’s cooking is characterised by boldness – both in its flavours and textures – and his experience shines through in creative, modern dishes which are skilfully prepared and artfully presented.” gloversalley.com
House
Cliff House Hotel, Middle Road, Ardmore, Co Waterford
The Michelin Guide says: “Located in the Cliff House Hotel – a modern, glass-fronted building which, unsurprisingly, hugs the cliffside – this restaurant benefits from a stunning view across Ardmore Bay. Fortunately, the cooking is a match for its surroundings, taking exceptional Irish produce and building on it using skilled technique and a smattering of global influences. Terrific lobster caught in Ardmore Bay, for example, might come with rogan josh sauce and garlic naan for a distinctly Indian touch. Throughout the cooking, the dishes are attractively presented without being showy.” cliffhousehotel.ie
Lady Helen
Mount Juliet Estate, Thomastown, Co Kilkenny
The Michelin Guide says: “The 1,500-acre Mount Juliet Estate, now housing an impressive country house hotel, is one of the best examples of Georgian architecture in Ireland; it still boasts its original stuccowork and hand-carved marble fireplaces, and its luxurious, high-ceilinged restaurant comes with all the comfort and elegance one would expect. John Kelly’s boldly flavoured, visually impressive dishes are skilfully prepared, underpinned by ingredients from the estate, the county and the coast. The excellent desserts – such as a beautiful hazelnut and chocolate confection – provide a memorable finish.” mountjuliet.ie
The Muddlers Club
1 Warehouse Lane, Belfast
The Michelin Guide says: “Hidden away in the Cathedral Quarter is this urban, industrial-style restaurant named after a 200-year-old secret society. It’s a simply furnished place, run with palpable enthusiasm by a young team. Chef Gareth McCaughey’s philosophy is to source top ingredients, prepare them well and not overcomplicate things, as proven by the surprise tasting menu spotlighting superb Irish produce like Kilkeel scallops and Wicklow venison. The wine list offers an interesting selection of low-intervention, natural, organic and biodynamic wines, all available by the glass.” themuddlersclubbelfast.com
The Oak Room
Adare Manor, Adare, Co Limerick
The Michelin Guide says: “This restaurant inside the impressive Adare Manor has all the grandeur you would expect, with wood-panelled walls, lavish chandeliers and a glass-enclosed terrace with views over the 850 acre grounds. The assured, refreshingly understated cooking champions top Irish ingredients, with dishes comprising just 3 or 4 components and allowing each one the room to make an impression. Combinations are refined and well-balanced, and great attention is given to the finer details. The wine list is a labour of love and offers a superb range by the glass.” adaremanor.com
OX
1 Oxford Street, Belfast
The Michelin Guide says: “From the terrific buzz in the air to each element of the carefully constructed tasting menu, dining at this understated restaurant is such a pleasant experience. The starting point for the cooking is always the ingredients, with only the very best selected – and in some cases grown – by the kitchen team. This top-notch produce is elevated by the refined, expertly balanced accompaniments – an approach which is clear in dishes like superb Orkney scallop paired with a curry oil that is beautifully judged in both aroma and flavour.” oxbelfast.com
Variety Jones
78 Thomas Street, Dublin 8
The Michelin Guide says: “You’ll find charming chef-owner Keelan Higgs working calmly in the open kitchen of this tiny restaurant. The long, narrow room has a funky style and the relaxed atmosphere is helped along by brother Aaron and the laid-back service team. Highly original yet unfussy dishes burst with freshness and flavour, and many are cooked over the open fire; Keelan loves this concept, as no two dishes will ever be exactly the same. The 6 course ‘Chef’s Choice’ menu is divided into Snacks, Cold, Warm, Pasta, Mains and Finish, and the monthly changing, mostly organic wine list is passionately compiled.” varietyjones.ie
